CN105154307A - Manufacturing method of pleurotus eryngii health-care tea vinegar - Google Patents

Abstract

The invention discloses a manufacturing method of pleurotus eryngii health-care tea vinegar, belonging to the field of food processing. The method is characterized in that the product is yellow brown in color, has the particular light aroma of pleurotus eryngii, is clear, transparent and uniform, and has soft, pure and lasting sourness. The product has rich nutrients, can be easily digested, contains rich proteins and other nutrient substances, is beneficial to improving the metabolism of the human body and enhancing the constitution, and has the effects of nourishing yin, tonifying qi, postponing aging, removing grease and lowering the blood pressure. The product is convenient to eat, and is suitable for both old and young poeple.

Description

A kind of making method of Pleurotus eryngii health tea vinegar

Technical field

The present invention relates to a kind of working method of tea vinegar, especially relate to a kind of making method of Pleurotus eryngii health tea vinegar.

Background technology

Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new variety of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, and quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", is applicable to fresh-keeping, processing, firmly gets liking of people.Pleurotus eryngii is nutritious, the mineral substance such as rich in proteins, carbohydrate, VITAMIN and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood-fat, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushrooms of a kind of healthy nutritive value.Through related science checking, Pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunizing power is improved: protein maintains the most important nutrient substance of immunity function, for forming the major ingredient of white cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.

Pleurotus eryngii economic benefit is not high, for being processed into the comprehensive utilization that Pleurotus eryngii health tea vinegar can realize Pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth and nutritive value.

Summary of the invention

The object of the invention is the problem improving Pleurotus eryngii economic worth, a kind of making method of Pleurotus eryngii health tea vinegar is provided.

The present invention solves the technical scheme that its technical problem takes:

A making method for Pleurotus eryngii health tea vinegar, is characterized in that: the preparation → feed supplement → zymamsis → vinegar seed unstrained spirits → acetic fermentation → pouring vinegar → filtration → bottling → sterilizing → finished product adopting Pleurotus eryngii fermented liquid, and concrete operation step is:

(1) preparation of Pleurotus eryngii fermented liquid: by Pleurotus eryngii inclined plane inoculating on potato culture, be seeded in after enlarged culturing and filled in 500 milliliters of Erlenmeyer flasks of 227 milliliters of potato liquid nutrient mediums, put in 35 DEG C of constant-temperature tables, controlling rotating speed is 300 revs/min, cultivate after 3-4 days, obtain Pleurotus eryngii mycelium and fermented liquid, filter with double gauze, after filtering mycelia, namely obtain fermented liquid;

(2) feed supplement: the ratio in 1: 12 supplements sterilized 30% protein sugar solution in Pleurotus eryngii fermented liquid, is adjusted to 12-15% by its soluble solid content;

(3) zymamsis: get the Pleurotus eryngii fermented liquid 850 milliliters mending material and be contained in 1600 ml beakers, and 5.6 grams, the dry yeast activated is predicted in access, stir, then cover with aseptic individual layer kraft paper, tighten, put in 38-42 DEG C of constant incubator, every day stirs 1-2 time, and through the zymamsis of 5-7 days, ethanol content reached 8.3%;

(4) making of vinegar seed unstrained spirits: 0.5 kilogram, wheat bran, 0.3 kilogram, chaff shell are added water and mix and stir, controlling moisture is 45-55%, through 100 DEG C of sterilizings 20 minutes, after cooling, the acetic bacteria liquid of inoculation culture 20-24 hour 120 milliliters, then be placed in 45 DEG C of culturing room with shallow box-packed material, within every 4 hours, turn once, make the abundant ingress of air of material, cultivate for subsequent use after 1-2 days;

(5) acetic fermentation: after zymamsis terminates, will admix vinegar seed unstrained spirits 0.45 kilogram in the distiller's wort of zymamsis, and 0.2 kilogram, the wheat bran of sterilizing in advance, 0.1 kilogram, chaff shell, green tea powder 0.5 kilogram, turns evenly, makes unstrained spirits material loose, ventilative; Maintenance product temperature 35-38 DEG C carry out acetic fermentation, and every day turns 4-5 time, fragrant through 26 days vinegar unstrained spirits generation vinegar, and acidity no longer raises and namely stops acetic fermentation simultaneously, adds the spiced salt of 6% immediately, then turn over and can drench vinegar in unstrained spirits 3-4 days;

(6) drench vinegar: add 1 kilogram of warm water with 1.5 kilograms of vinegar unstrained spirits, water is poured in the beaker containing acetic acid unstrained spirits, soak after 10 hours, with 3 layers of gauze, pickle is separated, and then with the pickle separated repeated multiple times drip washing vinegar unstrained spirits, until acidity reaches requirement;

(7) filter: above-mentioned vinegar liquid 4 layers of gauze are carried out coarse filtration, afterwards again with the filter of filter paper essence, obtain the Pleurotus eryngii vinegar of clear;

(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.

Beneficial effect: product color of the present invention is yellowish-brown, have the distinctive light fragrance of Pleurotus eryngii, clear, uniformity, tart flavour is soft pure, long; This product is not only nutritious, is easy to digestion, also rich in proteins and other nutritive substances, is conducive to improving human metabolism, builds up health, also have Yin-nourishing and Qi-supplementing, delay senility, effect of lipoid and reducing blood pressure of dispelling; Instant, all-ages.

Embodiment

Embodiment 1 :

A making method for Pleurotus eryngii health tea vinegar, concrete operation step is:

(1) preparation of Pleurotus eryngii fermented liquid: by Pleurotus eryngii inclined plane inoculating on potato culture, be seeded in after enlarged culturing and filled in 500 milliliters of Erlenmeyer flasks of 300 milliliters of potato liquid nutrient mediums, put in 28 DEG C of constant-temperature tables, controlling rotating speed is 260 revs/min, cultivate after 8 days, obtain Pleurotus eryngii mycelium and fermented liquid, filter with double gauze, after filtering mycelia, namely obtain fermented liquid;

(2) feed supplement: the ratio in 1: 10 supplements sterilized 25% fructose soln in Pleurotus eryngii fermented liquid, is adjusted to 8% by its soluble solid content;

(3) zymamsis: get the Pleurotus eryngii fermented liquid 1000 milliliters mending material and be contained in 2500 ml beakers, and 3.7 grams, the dry yeast activated is predicted in access, stir, then cover with aseptic individual layer kraft paper, tighten, put in 32 DEG C of constant incubators, stir 4 every day, through the zymamsis of 3 days, ethanol content reached 5.2%;

(4) making of vinegar seed unstrained spirits: 0.8 kilogram, wheat bran, 0.6 kilogram, chaff shell are added water and mix and stir, controlling moisture is 38%, through 108 DEG C of sterilizings 10 minutes, after cooling, the inoculation culture acetic bacteria liquid of 35 hours 150 milliliters, then be placed in 38 DEG C of culturing room with shallow box-packed material, within every 2 hours, turn once, make the abundant ingress of air of material, cultivate for subsequent use after 2 days;

(5) acetic fermentation: after zymamsis terminates, will admix vinegar seed unstrained spirits 0.2 kilogram in the distiller's wort of zymamsis, and 0.5 kilogram, the wheat bran of sterilizing in advance, 0.3 kilogram, chaff shell, olong tea powder 0.8 kilogram, codonopsis pilosula powder 0.2 kilogram, turn evenly, make unstrained spirits material loose, ventilative; Maintenance product temperature 45 DEG C carries out acetic fermentation, turns 2 every day, fragrant through 18 days vinegar unstrained spirits generation vinegar, and acidity no longer raises and namely stops acetic fermentation simultaneously, adds the fine salt of 12% immediately, then turns over and can drench vinegar in unstrained spirits 2-3 days;

(6) drench vinegar: add 1 kilogram of warm water with 0.8 kilogram of vinegar unstrained spirits, water is poured in the beaker containing acetic acid unstrained spirits, soak after 8 hours, with 3 layers of gauze, pickle is separated, and then with the pickle separated repeated multiple times drip washing vinegar unstrained spirits, until acidity reaches requirement;

(7) filter: above-mentioned vinegar liquid 4 layers of gauze are carried out coarse filtration, afterwards again with the filter of filter paper essence, obtain the Pleurotus eryngii vinegar of clear;

(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.

Embodiment 2 :

A making method for Pleurotus eryngii health tea vinegar, concrete operation step is:

(1) preparation of Pleurotus eryngii fermented liquid: by Pleurotus eryngii inclined plane inoculating on potato culture, be seeded in after enlarged culturing and filled in 500 milliliters of Erlenmeyer flasks of 120 milliliters of potato liquid nutrient mediums, put in 40 DEG C of constant-temperature tables, controlling rotating speed is 450 revs/min, cultivate after 1-2 days, obtain Pleurotus eryngii mycelium and fermented liquid, filter with double-layer nylon cloth, after filtering mycelia, namely obtain fermented liquid;

(2) feed supplement: the ratio in 1: 15 supplements sterilized 18% brown sugar solution in Pleurotus eryngii fermented liquid, is adjusted to 6-8% by its soluble solid content;

(3) zymamsis: get the Pleurotus eryngii fermented liquid 500 milliliters mending material and be contained in 1200 ml beakers, and 2.8 grams, the dry yeast activated is predicted in access, stir, then cover with aseptic individual layer kraft paper, tighten, put in 35 DEG C of constant incubators, stir 5 every day, through the zymamsis of 3-4 days, ethanol content reached 7.5%;

(4) making of vinegar seed unstrained spirits: 0.65 kilogram, wheat bran, 0.45 kilogram, chaff shell, sucrose 0.1 kilogram are added water and mixes and stirs, controlling moisture is 38%, through 112 DEG C of sterilizing 5-8 minute, after cooling, the inoculation culture acetic bacteria liquid of 15 hours 80 milliliters, then be placed in 28 DEG C of culturing room with shallow box-packed material, within every 2 hours, turn once, make the abundant ingress of air of material, cultivate for subsequent use after 18 hours;

(5) acetic fermentation: after zymamsis terminates, vinegar seed unstrained spirits 0.8 kilogram will be admixed in the distiller's wort of zymamsis, and 0.3 kilogram, the wheat bran of sterilizing in advance, 0.25 kilogram, chaff shell, black tea powder 0.8 kilogram, Fructus Schisandrae Chinensis powder 0.2 kilogram, wolfberry fruit powder 0.1 kilogram, Herba Menthae powder 0.1 kilogram turns evenly, makes unstrained spirits material loose, ventilative; Maintenance product temperature 30 DEG C carries out acetic fermentation, turns 2 every day, fragrant through 45 days vinegar unstrained spirits generation vinegar, and acidity no longer raises and namely stops acetic fermentation simultaneously, adds the Radix Glycyrrhizae of 10% immediately, then turns over and can drench vinegar in unstrained spirits 2-3 days;

(6) drench vinegar: add 1 kilogram of warm water with 1 kilogram of vinegar unstrained spirits, water is poured in the beaker containing acetic acid unstrained spirits, soak after 16 hours, with 3 layers of gauze, pickle is separated, and then with the pickle separated repeated multiple times drip washing vinegar unstrained spirits, until acidity reaches requirement;

(7) filter: above-mentioned vinegar liquid 4 layers of gauze are carried out coarse filtration, afterwards again with the filter of filter paper essence, obtain the Pleurotus eryngii vinegar of clear;

(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a making method for Pleurotus eryngii health tea vinegar, is characterized in that: the preparation → feed supplement → zymamsis → vinegar seed unstrained spirits → acetic fermentation → pouring vinegar → filtration → bottling → sterilizing → finished product adopting Pleurotus eryngii fermented liquid, and concrete operation step is:

(1) preparation of Pleurotus eryngii fermented liquid: by Pleurotus eryngii inclined plane inoculating on potato culture, be seeded in after enlarged culturing and filled in 500 milliliters of Erlenmeyer flasks of 227 milliliters of potato liquid nutrient mediums, put in 35 DEG C of constant-temperature tables, controlling rotating speed is 300 revs/min, cultivate after 3-4 days, obtain Pleurotus eryngii mycelium and fermented liquid, filter with double gauze, after filtering mycelia, namely obtain fermented liquid;

(2) feed supplement: the ratio in 1: 12 supplements sterilized 30% protein sugar solution in Pleurotus eryngii fermented liquid, is adjusted to 12-15% by its soluble solid content;

(3) zymamsis: get the Pleurotus eryngii fermented liquid 850 milliliters mending material and be contained in 1600 ml beakers, and 5.6 grams, the dry yeast activated is predicted in access, stir, then cover with aseptic individual layer kraft paper, tighten, put in 38-42 DEG C of constant incubator, every day stirs 1-2 time, and through the zymamsis of 5-7 days, ethanol content reached 8.3%;

(4) making of vinegar seed unstrained spirits: 0.5 kilogram, wheat bran, 0.3 kilogram, chaff shell are added water and mix and stir, controlling moisture is 45-55%, through 100 DEG C of sterilizings 20 minutes, after cooling, the acetic bacteria liquid of inoculation culture 20-24 hour 120 milliliters, then be placed in 45 DEG C of culturing room with shallow box-packed material, within every 4 hours, turn once, make the abundant ingress of air of material, cultivate for subsequent use after 1-2 days;

(5) acetic fermentation: after zymamsis terminates, will admix vinegar seed unstrained spirits 0.45 kilogram in the distiller's wort of zymamsis, and 0.2 kilogram, the wheat bran of sterilizing in advance, 0.1 kilogram, chaff shell, green tea powder 0.5 kilogram, turns evenly, makes unstrained spirits material loose, ventilative; Maintenance product temperature 35-38 DEG C carry out acetic fermentation, and every day turns 4-5 time, fragrant through 26 days vinegar unstrained spirits generation vinegar, and acidity no longer raises and namely stops acetic fermentation simultaneously, adds the spiced salt of 6% immediately, then turn over and can drench vinegar in unstrained spirits 3-4 days;

(6) drench vinegar: add 1 kilogram of warm water with 1.5 kilograms of vinegar unstrained spirits, water is poured in the beaker containing acetic acid unstrained spirits, soak after 10 hours, with 3 layers of gauze, pickle is separated, and then with the pickle separated repeated multiple times drip washing vinegar unstrained spirits, until acidity reaches requirement;

(7) filter: above-mentioned vinegar liquid 4 layers of gauze are carried out coarse filtration, afterwards again with the filter of filter paper essence, obtain the Pleurotus eryngii vinegar of clear;

(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.